Pierneef Syrah Viognier

Grapes from the various Shiraz vineyards were harvested at different times. TheViognier grapes were added to some of the tanks. The grapes were hand-sorted and then fermented without stems. Regular pump-overs were done during fermentation at approximately 25 degreesCelsius.

The preceding winter started late but was cold enough to allow adequate dormancy. For the second consecutive year, rainfall was lower than average and irrigation dams were not filled entirely. Conditions for budding, flowering and setting were favourable (positive for harvest size), followed by a long, dry season (negative for harvest size). During ripening, cool nights were experienced (good for quality), while dry conditions still prevailed (disease free and good concentration). Heat-waves did, not present problems. The above conditions resulted in healthy grapes and good concentration, analyses and flavours.

After about 15 days’ maceration, the free-run and press wine were placed together into 300-liter barrels and matured for 14 months. 55% of the barrels were new. Blending took place and the wine was returned to the barrels for another 4 months before bottling took place in November 2018